Prep Time: 15 mins | Cook Time: 55 mins | Total Time: 1 hr 10 mins | Servings: 4-6
This is the best chicken pot pie with flavor-packed filling between two flaky pie crusts. This delicious pie is loaded with Yukon gold potatoes, carrots, peas, and insanely scrumptious gravy!
Ingredients
2 tbsp olive oil
2 cloves garlic, minced (2 tablespoons)
1 ½ lbs boneless, skinless chicken breast, cut into bite-size cubes
1 ½ tbsp Better Than Bouillon paste
2 medium carrots, peeled and sliced (1 c.)
1 lb Yukon gold potatoes, peeled & diced (3 c.)
3 tbsp unsalted butter
1 tbsp fresh thyme or 1 teaspoon dried thyme
1 c. low sodium chicken broth
½ tsp fresh ground black pepper, divided
2 tbsp fresh parsley, chopped
⅓ c. all-purpose flour
⅔ c. half and half
¾ c. frozen peas
2 pre-made pie crusts at room temperature
½ tsp Kosher salt
Non-stick cooking spray
1 egg whisked
How to make Chicken Pot Pie
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Season both sides of the sliced chicken breast with kosher salt and freshly ground black pepper. Heat 2 tbsp olive oil in a large cast iron skillet (or regular skillet) over medium-high heat. Add the chicken and cook until done. Set the chicken aside when done.
Step 3: Adjust the heat to medium and add 3 tbsp butter to the skillet. Add the carrots and potatoes, then saute for about 8 minutes until they start to soften. Add the garlic along with thyme, ¼ tsp black pepper, and bouillon paste. Continue to cook for a minute more until the garlic is aromatic. Return the chicken to the skillet. Then, stir in the frozen peas and fresh parsley.
Step 4: Over the veggies, sprinkle the flour, and mix well. Pour in the milk and the chicken broth. Stir well. Bring everything to a soft boil. Decrease the heat once the mixture reaches a boil and gently simmer for about 3 to 4 minutes until the sauce has thickened. If needed, adjust the seasoning. Take the pan off the heat when done.
Step 5: Grease a 9-inch pie dish using non-stick cooking spray. Into the pie dish, gently roll the pie crust, pressing the dough to make sure it is evenly spread and reaches the ends/edges of the pie dish. Next, add the pie filling. Carefully roll over the second pie dough over the filling. Trim any pie crust hanging over the edges using scissors. Then, seal the edges.
Step 6: Whisk the eggs in a small bowl. With the egg wash, brush the top of the pie dough. Cut a “+” in the center of the pie using a knife.
Step 7: Place in the preheated oven and bake the pie for about 30 to 35 minutes or until the crust is golden brown. When done, take the pie out of the oven and let it cool for about 10 minutes before serving. Enjoy!
Notes:
For this recipe, you can use rotisserie chicken. Cut into cubes or shred.
To make sure the pie dough does not break when opening, let it come to room temperature before handling. You can use a rolling pin to fix the holes that may appear.
Using a fork, seal the pie crust.
To freeze the pot pie, you can cook the filling, then keep it in freezer bags. When ready to use, thaw it in the fridge overnight and proceed with the recipe. Or assemble the entire pie and store it in the freezer. Once the pie is frozen, transfer it to a freezer-friendly bag. Once ready to serve, bake, adding 15 minutes to the cooking time. No need to thaw. If the pie starts to brown too much, cover it with foil.
Another way to freeze the pot pie is to bake it and let it cool fully before transferring it into a freezer-friendly bag. When ready to serve, place the pot pie in the pie dish and bake for approximately 35 to 40 minutes.
Nutrition Facts:
Calories: 970 kcal | Carbohydrates: 80g | Protein: 51g | Fat: 49g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.4g | Cholesterol: 187mg | Sodium: 1379mg | Potassium: 1513mg | Fiber: 8g | Sugar: 6g | Vitamin A: 6075IU | Vitamin C: 43mg | Calcium: 134mg | Iron: 6mg
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